Healthy Protein Peanut Butter Cups
I’ve been in a flurry of moods craving some sweetness back in my life and also getting in the kitchen to whip up some new recipes. I was browsing through youtube channels and a recipe caught my eye, these healthy protein peanut butter cups. Sounds intruiging, right? Michael Kory at Lean Body Lifestyle came up with this recipe for these delicious, protein-packed cups. Through some trial and error, I would recommend either spraying/oiling your muffin pan paper liners with a little bit of coconut oil to help the cups pop out when they are finished. Normally, if you were just melting and freezing regular chocolate, you would have no problem with pulling the liners off the cup, but with this recipe it’s a little bit more challenging. Either way, these puppies are delicious, packed with protein, have barely any sugar, and are great post-workout (because of their quick digesting whey protein) and before bed (because of their slow digesting micellar casein and minimal amount of sugar).
Serving size: 2 cups
- Muffin pan paper liners
- 2 small bowls
- 1 scoop protein (* I use Pro7ein Synthesis chocolate powder)
- 2 TBS PB2
- 1 TBS cocoa
- 1 tsp stevia
- 1/8 cup water + 1 TBS
- Mix the protein, cocoa, stevia, and 1/8 cup of water in a bowl. (It may seem like there isn’t enough water, but continue mixing and there should definitely be enough).
- Take half of the chocolate mixture and pour into 2 oiled muffin pan linings. (Think of a peanut butter cup, there is chocolate on the bottom, sides and top. You want to make sure that a decent sized layer is covering the majority of the liner. I pour in a small amount and pick of the liner and tip it so it coats the entire surface.)
- Let freeze for 30 minutes.
- In a separate bowl, mix PB2 with 1 TBS of water. Continue mixing until a creamy consistancy results. Divide the pb2 mixture in half and place one scoop in each of your cups. Freeze for 20 minutes.
- Finally, add the remainder of chocolate on top of your pb2 and freeze for 20 minutes. I like to store the cups on a plate or baking sheet while freezing, and I bang the sheet down on the table a few times before freezing to make sure there are no bubbles and the layers lay flat.
Stats for 1 cup: 106 calories, 5g carbs, 0.5g sugar, 1.5g fat, and 20g protein.
I hope they turn out for you guys just as great as they did for me!